- Heavy rream
Heat the oven to 350 degrees F.
Melt the butter in a small saucepan over medium heat and add the garlic. Season well with salt and pepper , and sauté slowly for about 1 to 2 minutes, stirring constantly.
Add the cream and bring to a simmer. Shut off the heat. Taste and adjust the salt and pepper - and be generous with the pepper.
Peel and slice the potatoes about 1/4-inch thick.
Arrange one layer of potatoes in the bottom of a thick-walled casserole dish , about 9-by-13 inches or 1 1/2 quarts. The exact size isn't important as long as the casserole isn't too deep. You can even use a pie pan.
Spoon some of the cream over the potatoes.
Arrange another layer of potatoes, top them with more cream, and repeat until all of the potatoes have been used. You may not need all the cream, but use enough to make the dish loose and creamy. It will thicken as it bakes.
Cover and bake for about 45 minutes. Uncover and cook another 15 to 25 minutes. Test by piercing the center with a thin knife. It's done when the potatoes are soft and offer no resistance to the knife.
Achieve that gratinéed look by browning the dish briefly under the broiler.